
Panang Chicken Curry
Rich and spicy Panang chicken curry
Ingredients
4 chicken thighs (with skin and bone)
2 potatoes
5-6 baby carrots
1 tablespoon oil
300ml coconut milk
100ml chicken stock or water
1 tsp sugar
1 tbsp fish sauce
A handful of sugar snap peas
3 kaffir lime leaves , slightly bruised
Curry Paste
7-15 dried red chilies, soaked in hot water
1 tsp coarse sea salt
¾ tsp cumin seeds, toasted
1.5 tsp coriander seeds, toasted
¼ tsp black peppercorns
1 stalk lemongrass, bruised and finely chopped
25g ginger or galangal, finely chopped
2 stalks coriander root, finely chopped
2 kaffir lime leaves, roughly chopped
2 cloves garlic, finely chopped
1tbsp dried shallots
4 Thai or shallots, peeled and thinly sliced
Method
Method
- To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients.
Tip: add the shallots last, this will reduce the risk of tears early on.
Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use
Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes. Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar
To serve
- Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.
How To Panang Chicken Curry
4 chicken thighs (with skin and bone)
2 potatoes
5-6 baby carrots
1 tablespoon oil
300ml coconut milk
100ml chicken stock or water
1 tsp sugar
1 tbsp fish sauce
A handful of sugar snap peas
3 kaffir lime leaves , slightly bruised
Curry Paste
7-15 dried red chilies, soaked in hot water
1 tsp coarse sea salt
¾ tsp cumin seeds, toasted
1.5 tsp coriander seeds, toasted
¼ tsp black peppercorns
1 stalk lemongrass, bruised and finely chopped
25g ginger or galangal, finely chopped
2 stalks coriander root, finely chopped
2 kaffir lime leaves, roughly chopped
2 cloves garlic, finely chopped
1tbsp dried shallots
4 Thai or shallots, peeled and thinly sliced
Method
- To make the curry paste gradually combine the chopped and sliced ingredients into a pestle and mortar pounding vigorously with each addition of ingredients.
Tip: add the shallots last, this will reduce the risk of tears early on.
Once all the ingredients are pound to a rough paste until you have a smooth paste. Only when you can no longer identify any of the ingredients, is your paste ready to use
Heat the oil into a saucepan over low heat, add the curry paste and stir continuously until fragrant. Add your chicken and pour in half the coconut milk slowly and stir constantly for 3-4 minutes. Add the carrots and potatoes and remaining coconut milk and chicken stock and bring to the boil. Add the kaffir lime leaves and cook for 15-20 minutes, stirring occasionally. Add the sugar snap peas and cook for 5 more minutes. Season to taste with fish sauce, or salt, and sugar
To serve
- Pour into a bowl and garnish with sliced red chilli. Serve with steamed jasmine rice.